A typical stroganoff first hailed from Russia in the late 1800's and is generally made with strips of beef cooked in a sauce with sour cream. Since then, it has become a popular dish throughout the entire world and gained popularity in the US in the 1950's.
- To me, this dish always seemed to have a bad connotation associated with it since sour cream was one of the main ingredients used to prepare this dish. I love the combined flavors so I decided to create my own healthier version at home using chicken, skim milk and reduced fat sour cream. It was a delicious alternative and as you can see by the ingredients, most of the items used are staples you probably already have in your kitchen.
- Chicken Stroganoff
- 24oz. Boneless Chicken, cut in cubes
- 2 tbsp. All-Purpose Flour
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Butter
- 2 Scallions, chopped
- 8oz. Mushrooms, sliced
- 1 tbsp. All-Purpose Flour
- 1c. Low Sodium Chicken Broth
- 1/2 c. Skim Milk
- 1/4 c. Reduced Fat Sour Cream (I used Breakstones)
- 1 tbsp. Parsley, chopped